Recipe: Make Lake Burton Grill’s Autumn Salad
A dear friend and I recently made the lovely drive up to Rabun County to have lunch at Lake Burton Grill. The location is breathtaking and the staff, gracious. While each of the selections we had were delicious, I especially enjoyed the Autumn Salad with its pops of flavors and beautiful presentation. I would love to have the recipe because it seemed to be comprised of ingredients I can find locally and prepare at home. Thank you. — D. Moses, Decatur
When Lake Burton Grill’s executive chef Justin Johnson sent the recipe, he wrote, “I wanted to create a salad that not only reflects the autumnal colors but also celebrates the unique tastes and textures associated with this time of year. The blend of sweet, savory and tart elements reminds me of the crisp and cozy vibes of fall in north Georgia.”
This salad combines several components that can be made ahead of time so the salad takes just minutes to assemble. Be sure to make the Pickled Pears in advance so you’ll have the cooled brine available for the Cider Vinaigrette.
Lake Burton Grill’s Autumn Salad
- 3 cups field greens mix
- 1/2 cup drained slices of Pickled Pears (see recipe)
- 1/4 cup Cider Vinaigrette (see recipe)
- 1/4 cup crumbled goat cheese
- 1/4 cup Candied Pecans (see recipe)
- In a large bowl, toss greens and Pickled Pears with Cider Vinaigrette. Gently fold in goat cheese. Arrange salad on serving plate and top with Candied Pecans. Serve immediately.
Nutritional information
Per serving: Per serving: 772 calories (percent of calories from fat, 65), 5 grams protein, 67 grams carbohydrates, 55 grams total sugars, 7 grams fiber, 59 grams total fat (7 grams saturated), no cholesterol, 161 milligrams sodium.Pickled Pears
Johnson suggests Anjou pears for pickling and he makes clever use of the brine for the Cider Vinaigrette that dresses the salad.
- 1 1/2 cups unseasoned rice vinegar
- 3/4 cup granulated sugar
- 3 teaspoons sliced fresh ginger
- 1/4 jalapeno pepper, thinly sliced
- 1/2 teaspoon whole black peppercorns
- 2 pears, cored and cut into 1/4-inch slices
- Make brine: In a medium saucepan, combine vinegar, sugar, ginger, jalapeno and peppercorns. Bring to a boil over high heat, then reduce heat to low and simmer 5 minutes.
- Put pear slices in a heatproof medium bowl. Pour hot brine over pears and add a saucer or other small weight to keep pears submerged. Allow to cool, then move pears and brine to a jar or bowl with a cover and refrigerate until ready to use. Will keep up to 2 weeks.
Nutritional information
Per serving: Per 1/2 cup: 188 calories (percent of calories from fat, 1), trace protein, 52 grams carbohydrates, 46 grams total sugars, 3 grams fiber, trace total fat (no saturated fat), no cholesterol, 2 milligrams sodium.Cider Vinaigrette
Johnson uses a blend of olive oil and canola oil for this vinaigrette so the vinaigrette stays emulsified when chilled.
- 1/4 cup cooled Pickled Pears brine (see recipe)
- 1/4 cup apple cider vinegar
- 1 1/2 teaspoons local honey
- 1 1/4 cups pure olive oil
- 1/2 cup canola oil
- Kosher salt and black pepper, to taste
- In a medium bowl, whisk together brine, vinegar and honey. Continue whisking while slowly pouring in olive oil and then canola oil. Add salt and pepper to taste. Store, covered, in the refrigerator until ready to use. Whisk again before using.
Nutritional information
Per serving: Per 1/4 cup: 366 calories (percent of calories from fat, 98), trace protein, 2 grams carbohydrates, 1 gram total sugars, trace fiber, 40 grams total fat (6 grams saturated), no cholesterol, 1 milligram sodium.Note: For nutritional calculations, the salt included is defined as 1/16 teaspoon.
Candied Pecans
If using Morton kosher salt, cut the quantity in half.
1 cup powdered sugar
8 teaspoons water
1 1/2 teaspoons Diamond Crystal kosher salt
1 teaspoon cayenne pepper
4 cups whole pecans
Heat oven to 350 degrees. Line a baking sheet with parchment paper. Have a wire rack nearby.
In a large bowl, whisk together powdered sugar, water, salt and cayenne. Add pecans and stir until evenly coated with sugar mixture. Spread pecans in a single layer on prepared baking sheet and drizzle with any liquid left in the bowl. Bake 10 to 12 minutes or until pecans have caramelized and are golden brown, stirring occasionally. Watch carefully as the mixture can quickly go from golden brown to burnt. Remove from oven and slide parchment paper onto wire rack to stop the cooking process. Store, covered, at room temperature until needed. May be made up to 2 weeks ahead. If nuts have softened in storage, reheat in a 350 degree oven for just a few minutes, then cool before serving.
Makes 4 cups.
Per 1/4 cup: 201 calories (percent of calories from fat, 75), 2 grams protein, 11 grams carbohydrates, 8 grams total sugars, 2 grams fiber, 18 grams total fat (2 grams saturated), no cholesterol, 105 milligrams sodium.
- 1 cup powdered sugar
- 8 teaspoons water
- 1 1/2 teaspoons Diamond Crystal kosher salt
- 1 teaspoon cayenne pepper
- 4 cups whole pecans
- Heat oven to 350 degrees. Line a baking sheet with parchment paper. Have a wire rack nearby.
- In a large bowl, whisk together powdered sugar, water, salt and cayenne. Add pecans and stir until evenly coated with sugar mixture. Spread pecans in a single layer on prepared baking sheet and drizzle with any liquid left in the bowl. Bake 10 to 12 minutes or until pecans have caramelized and are golden brown, stirring occasionally. Watch carefully as the mixture can quickly go from golden brown to burnt. Remove from oven and slide parchment paper onto wire rack to stop the cooking process. Store, covered, at room temperature until needed. May be made up to 2 weeks ahead. If nuts have softened in storage, reheat in a 350 degree oven for just a few minutes, then cool before serving.
Nutritional information
Per serving: Per 1/4 cup: 201 calories (percent of calories from fat, 75), 2 grams protein, 11 grams carbohydrates, 8 grams total sugars, 2 grams fiber, 18 grams total fat (2 grams saturated), no cholesterol, 105 milligrams sodium.From the menu of ... Lake Burton Grill, 25 Shoreline Trail, Clarkesville; 706-222-7060, lakeburtongrill.com.
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